March 24th, 2010
Lent is quickly winding to an end, but I am just in time to give you a new spin on traditional etouffee. Historically, this Cajun recipe is served over rice. Today, I am going to first show you how easy our Etouffee base mix is to use. Next, I’ll incorporate it with baked potatoes for the best twice baked potatoes. You can easily serve these as a main dish or portion smaller as a side.
Another cool twist with this recipe is you can choose your protein. Today, I will be using shrimp because I have some available. However, ALWAYS keep in mind a recipe is a “guide” (unless baking!). If you have crawfish available, please use in this recipe. If not making a “Lent friendly” recipe, left over chicken works awesome in this recipe as well. Always adjust to your taste and those for whom you are cooking.
Shrimp Etouffee Twice Stuffed Baked Potatoes
Etouffee stuffing ingredients:
3 tablespoons butter
1 medium onion, chopped
2 1/2 cups cold milk
1 (2.75 oz.) Tony Chachere’s Etouffee Mix
1 lb. Tony Chachere’s Wild Caught Shrimp or choice of seafood, precooked meat (chicken or sausage)
3 tablespoons chopped green onions
6 medium pre-baked potatoes or 3 large cut in half
1 cup shredded cheese of choice
In a large skillet melt butter. Add onions and saute until tender and transparent. Add milk, etouffee mix, and meat. Stir gently while mixture comes up to a boil. Reduce heat and cook about 5 minutes. Add green onions and remove from heat. Gently scoop out pulp of potatoes, keeping skins in tact and placing on cookie sheet. Mix potato pulp into skillet. Stir well to combine.
Take mixture and fill potato skins. Top with grated cheese. Place in a 350 oven for about 10 minutes to warm through and melt cheese.
Serve these potatoes warm as a main dish or cut in half as a side dish. This is a no fail one your family will enjoy!
Cindy Adams-Ardoin
Food Scientist
Tony Chachere’s
Tags: Cajun, Creole Seasoning, etouffee, Lent, potato, Recipes, Shrimp
